Ingredients

• 4 tbsp vegetable oil
• 50g/1¾oz morning glory
• finely sliced (available in some Asian markets; substitute spinach if unavailable)
• 50g/1¾oz pak choi
• finely sliced
• 50g/1¾oz fresh shiitake mushrooms
• finely sliced
• 1 small red onion
• finely sliced
• 25g/1oz bamboo shoots
• finely sliced
• 50g/1¾oz beansprouts
• small handful fresh coriander
• finely chopped
• 1 red chilli
• seeds removed
• finely chopped
• salt and freshly ground black pepper
• 8 circular wonton wrappers (for vegan versions
• look for egg-free wrappers)
• 1 tsp cornflour
• mixed to a paste with 1 tsp water
• vegetable oil
• to shallow fry
• ready-made hot and sour sauce
• to serve

Directions

• Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory
• pak choi
• shiitake mushrooms
• red onion
• bamboo shoots and bean sprouts and stir fry for 2-3 minutes
• or until the vegetables have softened slightly.
• Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool.
• Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush
• brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.
• Place the wontons in a steamer over boiling water
• and steam for six minutes. Remove and allow to cool.
• Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.
• Serve with hot and sour sauce.